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• 4 boneless duck breasts
• 0.25 teaspoon salt
• 1 teaspoon light soy sauce
• 1 teaspoon shaoxing wine
• 0.13 teaspoon five spice powder
• 1 tablespoon oil
• 1.5 cups all purpose flour
• 0.13 teaspoon salt
• 0.67 cup boiling water
• 1 teaspoon oil
• 1 cucumber
• 0.5 cup cantaloupe
• 2 scallions
• 3 cloves garlic
• 3 tablespoons hoisin sauce

Steps

1. Mix the salt, soy sauce, Shaoxing wine, and five spice powder in a small bowl and massage into the duck. Leave the duck breasts skin side up on a plate uncovered, and let sit in the refrigerator overnight to marinate and to let the skin dry out. (If you don't want to wait overnight, reduce the marinating time to 30 minutes).
2. Mix the flour and salt in a heatproof bowl. Pour the boiling hot water into the flour mixture and use chopsticks or a spatula to mix until a dough ball forms. Once it is cool enough to handle, knead the dough for 8 minutes until smooth, adding flour if the dough is too sticky. Cover with plastic and allow the dough to rest at room temperature for at least 1 hour.
3. Roll the dough into a cylinder and cut into 12 equal pieces. Form each piece into a dough ball, then flatten them out into a small disc about 2 inches in diameter. Lightly brush 6 of the discs with oil, ensuring the sides of the discs are also brushed with oil. Layer the remaining 6 discs over the 6 oiled discs so you have 6 pieces, each comprised of 2 discs.
4. Use a rolling pin to roll the discs into 7-inch circles, flipping the pancakes frequently so both of the dough discs are rolled into the same size.
5. Heat a wok or frying pan over medium low heat, and place one pancake into the pan. After 30 to 45 seconds, you should see air pockets begin to form between the two pancakes. Flip the pancake; it should be white with just a couple of faint brown patches. After another 30 seconds, the air pockets should be large enough to separate the two pancakes. Remove the pancake to a plate, let cool for 30 seconds, then carefully pull apart the two pancakes and place finished pancakes onto a plate. Cover with a warm kitchen towel and repeat until all pancakes are done.
6. The pancakes can be reheated in a steamer for about a minute when ready to serve and keep in the freezer for up to 3 weeks.
7. Next, preheat the oven broiler on low heat. Heat an oven-proof pan over medium-high heat and add 1 tablespoon of oil to coat the pan.
8. Sear the duck breasts, skin side down, for 6–8 minutes, moving frequently so the skin crisps up and fries in the rendered duck fat. After 6–8 minutes, or when the skin is dark golden brown, carefully drain off the duck fat.
9. Flip the duck breasts so they are skin side up and transfer them to the broiler for about 3 minutes. Be careful not to burn the skin.
10. Remove the duck from the broiler and let rest for 10–15 minutes. Transfer to a cutting board and slice into thin pieces.
11. Serve the sliced duck with warmed pancakes, hoisin sauce, and the prepared fixings (cucumber, cantaloupe, scallions, garlic paste).